White Chocolate, Coconut & Rosemary Sour

You know those times when you really want something, but you can’t put your finger on it? This…. this is what you want right now. Mellow, smooth, herbaceous. it’s like a brush of velvet on the palate. One to sip as the spring sun dips behind the cloak of evening.


For 1 drink:

15ml Rosemary Syrup

40ml Coconut Rum

15ml White Chocolate Liqueur

15ml Lime Juice

20ml Egg White

Ice to shake, Fresh Rosemary to garnish

For the Rosemary Syrup:

100ml Water

100g Sugar

1 tbsp Rosemary Needles, chopped


1. Begin with the syrup. Add the sugar, water and rosemary to a small pan and dissolve over a low heat. Bring to a simmer then boil 3-5 minutes or until slightly reduced. Strain, discard the rosemary and allow to cool before decanting into a bottle and chilling.

2. When cold, add all the cocktail ingredients to a Boston shaker, finishing with the egg white. Adding it too early can cause the proteins to coagulate in the acid.

3. Shake for 30 seconds then strain through a hawthorn strainer into a glass. Garnish and serve straight away.